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Mississippi Mud Pies



You Will Need:

  • Dawn® Scoop & Bake Batter - Double Chocolate
  • Dawn® Chocolate Crème Filling or Dawn® Crème Chocolat

TO DECORATE:

For the cupcakes

For the cubes 

For the tarts

To begin, mix around the Dawn® Scoop & Bake Batter with a spatula or spoon.


Directions

Cupcakes

Deposit 50g Dawn® Scoop & Bake Batter - Double Chocolate into muffin cups. Pipe a bit (10g) of Dawn® Chocolate Crème Filling into each. Bake at 160°C for 20-25 minutes in a fan oven, then allow to cool. Mix together Dawn® Crème Filling and Dawn® Vanilla Frosting and pipe on top. Finish with crumbles and chocolate decorations.

Cubes

Deposit 50g Dawn® Scoop & Bake Batter - Double Chocolate into 50mm square silicone moulds. Bake at 160°C for 20-25 minutes in a fan oven, then allow to cool. Melt Dawn® White Fudge Icing or white chocolate and dip the top of cubes. Decorate with muffin crumbles.

Tarts

Deposit 50g Dawn® Scoop & Bake Batter - Double Chocolate into large (72mmø) savarin silicone moulds. Bake at 160°C for 20-25 minutes in a fan oven, then allow to cool. Fill each tart with Dawn® Chocolate Creme Filling. Top with Dawn® Vanilla Frosting. Decorate with Dawn® Chocolate Fudge Icing and Chocolate curls.